Lighter Slow Cooker Chicken Enchilada Soup Recipes

SLOW COOKER CHICKEN ENCHILADA SOUP

Slow Cooker Chicken Enchilada Soup image

Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!

Provided by Sabbath Jackson

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups chicken broth
2 (15 ounce) cans black beans, drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (12 fluid ounce) can pale ale
1 (10 ounce) package frozen corn
1 (8 ounce) package red enchilada sauce (such as Frontera®)
1 onion, diced
1 (1.25 ounce) package taco seasoning
1 jalapeno pepper, seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro, chopped

Steps:

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 37.4 g, Cholesterol 31.7 mg, Fat 2.7 g, Fiber 9.8 g, Protein 20.6 g, SaturatedFat 0.5 g, Sodium 1594.8 mg, Sugar 5.2 g

CHICKEN ENCHILADA SLOW COOKER SOUP

Chicken Enchilada Slow Cooker Soup image

A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.

Provided by AMBERNPETTY

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 6h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
¼ cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste

Steps:

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g